Ingredients

Method

For the prawn mixture (make ahead):
• 300 g raw prawns, peeled and deveined
• 2 spring onions, finely chopped
• 1 garlic clove, grated
• 1 t fresh ginger, grated
• 1 t sesame oil
• 1 t soya sauce
• ½ t salt
• ½ t ground white pepper
• 1 free-range egg white
• 1 white bread slice, crusts removed and torn into small pieces
For the toast:
• 6 soft white bread slices, crusts removed
• 2 T black and white sesame seeds
• neutral oil, for frying
For the dipping sauce:
• 2 T Woolworths chilli crisp
• 2 T runny honey
• 1 T rice vinegar or white wine vinegar
• 1 T soya sauce
For serving:
• 2 spring onions, finely sliced (or fresh coriander

Method

Ingredients

1. To make the prawn mixture, place all the ingredients into a food processor. Pulse to form a coarse, sticky paste. Cover and chill overnight.

2. To make the toast, spread the prawn mixture evenly over the bread, right to the edges. Sprinkle with sesame seeds and cut each slice into three neat triangles and remove the crusts. Heat a shallow layer of oil in a pan until hot. Fry the bread, prawn-side down, until golden. Turn and cook until crisp. Drain on kitchen paper. If making ahead, cool completely and store in the fridge.

3. To make the dipping sauce, whisk together the ingredients until glossy.

4. If necessary, reheat the toast in the oven or air-fryer at 180°C for 6–8 minutes. Serve hot with the dipping sauce and a scattering of spring onions or coriander

Find more toast recipes here

Production: Abigail Donnelly
Photographer: Sadiqah Assur-Ismail
Food assistant: Bianca Jones